Passion fruit and custard soufflé

Passion fruit and custard soufflé

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Desserts
Serves
4

This is my foolproof way for cooking soufflés – it works every time for me. The secret is to use ready-made custard, not the glow-in-the-dark, fluorescent type made by mixing powder with milk. Buy fresh, good-quality custard from a supermarket or good delicatessen and combine it with egg whites and flavourings. I use passion fruit, adding the pips as they add a light, delicate flavour. I serve it with sautéed bananas and a scoop of vanilla ice cream on the side – the two flavours go particularly well. If you want to alter the flavour, adding citrus zest or juice will change it to a lemon or orange soufflé.

Ingredients

Quantity Ingredient
50g butter
3 tablespoons caster sugar
4 medium egg whites
1 passion fruit, halved
8 tablespoons fresh ready-made custard
2 medium bananas
vanilla ice cream, to serve

Method

  1. Pre-heat the oven to 180ºC. Grease four ramekins using half the butter and dust the insides with 1 tbsp of the caster sugar.
  2. Whisk the egg whites in a bowl until stiff, then add 1 tbsp of the caster sugar.
  3. Scoop the passion fruit into the custard, and then gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place on a baking tray. Bake for 15–20 minutes.
  4. While the soufflés are cooking, peel the bananas and cut in half lengthways.
  5. Heat up a non-stick pan and add the remaining butter. When it’s nut-brown in colour, add the remaining sugar and the halved bananas. Fry them on both sides until they are a nice golden colour, taking care not to break them up.
  6. To serve, place the warm bananas on the plate, the soufflé on the side and, if you dare, a dollop of vanilla ice cream too!
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